Ingredients
– 2 1/2 tablespoons olive oil
– 2 tablespoons lime juice
– 1 teaspoon lime zest
– 1/4 cup finely chopped fresh cilantro
– 1/2 teaspoon cumin
– 1 1/2 teaspoons minced garlic (about 1 large clove)
– 2 1/2 cups leftover cooked brown rice, chilled
– 1 (14.5 oz) can black beans, rinsed and drained well
– 2 medium roma tomatoes, chopped
– 3/4 cup chopped green or orange bell pepper, or a blend
– 1 small jalapeno, seeded and minced
– 1 cup frozen corn, thawed and cooked according to package instructions
– 1/2 cup red onion, rinsed under cold water and drained well
– 1 diced avocado (optional, add only to individual servings if planning leftovers)
– Salt and pepper to taste
Instructions
1- In a small mixing bowl, whisk together the olive oil, lime juice, lime zest, cilantro, cumin, and garlic to create the dressing.
2- In a large bowl, combine the brown rice, black beans, tomatoes, bell pepper, jalapeno, corn, red onion, and avocado if using immediately.
3- Pour the dressing over the mixture and toss gently to make sure every bite is evenly coated. Then, season with salt and pepper to taste for the perfect finish.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
๐ Use leftover chilled brown rice for better absorption of the dressing and a refreshing texture.
๐ซ Rinse and drain black beans thoroughly to remove excess salt and liquid for the best flavor.
๐ง
Rinsing the red onion under cold water helps reduce its sharpness for a milder taste.
- Prep Time: 20 minutes
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- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 304
- Sugar: 2g
- Sodium: 271mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 44g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 0mg
